Strawberry & White Chocolate Cheesecake

Total Time
4hrs 20mins
Prep 20 mins
Cook 4 hrs

A fruity cheesecake with whirls of white chocolate that looks almost too pretty to eat. Works really well if you exchange the strawberries for raspberries and the white chocolate for dark.....Scrummy!!

Ingredients Nutrition


  1. Put the crackers in a plastic bag and bash with a rolling pin until they resemble breadcrumbs.
  2. Mix the crumbs together with the softened butter and press firmly onto the base and sides of a 8in springform tin. Refrigerate until needed.
  3. Melt the white chocolate in a bowl in the microwave and set aside until needed.
  4. Beat together the cream cheese and mascarpone or creme fraiche until smooth and thick.
  5. Add the strawberries to the cheese mixture with the melted white chocolate and mix.
  6. Spoon the cheesecake filling into the base.
  7. Level the top and chill for about 4 hours until set.
Most Helpful

This is a lovely, light summery cheesecake recipe! I used digestive biscuits for the base as we can't get graham crackers here. I found when I added the melted white chocolate that the cream cheese and mascarpone were so cold the chocolate went solid really quickly, so next time I'll set the cream cheese and mascarpone out of the fridge for a while so they're not so chilled. Personally, for my taste, I'd prefer it with more of a white chocolate flavour so will try 300g next time. I added a little vanilla extract to top up the flavour and that worked really well. Thanks!

Shuzbud April 04, 2013

This is an absolutely lovely cheesecake to prepare when you need a special dessert and it is too hot to bake. I used McVitie's Digestive Biscuits for the crust instead of graham crumbs and ricotta instead of mascarpone. We actually thought that the flavour was better after a couple of days so it would be a good idea to make this cake a couple of days before you actually need it.

Irmgard July 19, 2011

Total perfection!!!! This is now my favourite cheesecake of all time! i made it for my sister's birthday dinner party, and it was a total hit! I will make this again..and again..and again! So much flavour, and so simple to make! Thankyou so much for sharing! A 10 star recipe!
I want to review this again, as I have just made it again, but I was unable to get fresh strawberries, so I used thawed frozen rasperries instead. It was fantastic! It tasted amazing, and it had a really pretty pink swirl through the cheesecake. I'd like to try it again with frozen blueberries! 10 star recipe! :)

Sara 76 May 19, 2011